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Since the weather has been getting colder, bread has been on my mind more and more. As in, baking bread... I'm always into eating it. When I went to the market this weekend I picked up a bunch of rosemary and immediately thought of baking a savory bread infused with it. I am addicted to these little Carr Rosemary Crackers and I was thinking it would be great if I could get something with that kind of flavor into a loaf of bread. I did a bit of searching on a few of my favorite sites and finally found this walnut/rosemary combo. Bread making is what it is, you know. It's not the easiest thing, it takes a little patience and muscle, along with a bit of time, but more times that not the outcome is totally worth it. To start, I 100% love the smell of baking bread. That yeasty aroma just seems to floats around the apartment, enticing me with what's to come. And then you get to open to oven to see a beautiful golden loaf of bread. This bread was so dang delicious. The crust turned out perfectly shiny and crisp while the inside was dense and delicious. The walnuts were perfectly chopped to add texture without being a surprise. The rosemary gives the bread a rich flavor without being overwhelming... just perfect in fact. Spread a little butter over top and you've got yourself a perfect snack. shaker-style walnut & rosemary bread makes 2 loaves* 2 1/4 cups very warm whole milk (120°F) 3 tablespoons sugar 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch pieces, room temperature 2 teaspoons salt 1/4 cup warm water (110°F to 115°F) 2 envelopes active dry yeast 1 large egg, beaten to blend 6 1/2 cups (about) all purpose flour 1 cup coarsely chopped walnuts 2 teaspoons chopped fresh rosemary Vegetable oil 1 large egg yolk, beaten with 1 tablespoon whole milk (for glaze) * I actually divided the recipe in half and only made one loaf. As for the egg, I just whipped one up and estimated how much half would be. 1 Pour milk into large bowl. Mix in sugar, butter, and salt; cool to lukewarm 2 Place 1/4 cup warm water in small bowl; mix in yeast. Let stand 6 minutes. 3 Stir yeast mixture and 1 egg into lukewarm milk mixture. Mix in 4 cups flour. Beat with wooden spoon until mixture is smooth. Cover bowl with plastic wrap and let sponge stand until bubbles appear at edge, about 15 minutes. 4 Mix nuts and rosemary into sponge. Mix in flour, 1/3 cupful at a time, until soft, slightly sticky dough forms. Turn dough out onto floured surface and knead until smooth and no longer sticky, sprinkling with flour as needed, about 10 minutes. Brush clean large bowl with oil. Add dough; turn to coat. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. 5 Brush two 8 1/2x4 1/2x2 1/2-inch nonstick loaf pans with oil. Punch dough down and turn out onto work surface; shape into two 8-inch-long loaves. Place in pans. Let rise, uncovered, until almost doubled in volume, about 45 minutes. 6 Position rack in bottom third of oven and preheat to 375°F. Using serrated knife, make shallow cut down center of each loaf. Brush loaves with glaze. Bake until golden and crusty, about 35 minutes. Turn breads out of pans. Cool on racks.